7fl oz / ~200ml instant espresso (or go get the real thing from a coffee shop)
2 tbsp brandy + 2 tbsp dark rum (miniatures are good enough)
4 eggs, separated
75g (~1/3 cup) caster sugar
500g (~17oz) marscapone (in the US this seems to often come in 8oz containers and 16oz is good enough)
Pinch of salt
High quality cocoa for dusting the top
Start by making the espresso and place it in a shallow dish along with the booze.
Next place the eggs yolks in a large glass bowl and the egg whites in another.
Add the sugar to the yolks and beat with a hand mixer until you have a smooth pale yellow custard-like sauce. Add the marscapone and continue to mix until fully incorporated.
Now add the salt to the the egg whites and (with clean beaters) mix until they are stiff. Add to the bowl containing the yolk and marscapone mix. Fold in gently until you achieve a uniform mix.
Taking one ladyfinger at a time, dip into the coffee + booze mix and place into a 9" x 13" baking dish. Don't dunk them in too long, or they will go soggy and collapse...but equally don't scrimp too much or they'll lack flavor.
Cover the biscuits with half the egg and marscapone mix. Now add on a second layer of biscuits and top with the remaining mix. Finally shake over a generous dusting of cocoa powder.
Place in the fridge for at least 6 hours to allow everything to firm up and further soften the biscuits before serving.
No comments:
Post a Comment